| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Sockeye salmon, 4-5 lbs. |
| 1 |
|
Lemon; sliced |
| 1 |
sl |
Bacon |
| 1/2 |
c |
Light Karo syrup |
| 1 |
c |
Ketchup |
| 1 |
md |
Onion; sliced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic powder |
INSTRUCTIONS
Remove head and tail from salmon and fillet. Place one-half skin side down
on a large sheet of foil in a baking pan. Add spices and layer with lemon,
onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the
fillet. Place second fillet flesh side down over the first; pour rest of
sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish
will flake easily with a fork in the thickest part when it is done. Do not
overbake. Serve hot; oven baked potatoes or corn would make a good
accompaniment with a green salad. Serves 6.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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